Lemon Shortcakes with Gingered Blueberries: A Refined Recipe

Key Information

• Total Time: 50 minutes

• Yield: 8–10 shortcakes

• Rating: 4/5 (209 reviews)

• Comments: 21 reader reviews

Introduction

For an indulgent, fresh-baked treat, these Lemon Shortcakes with Gingered Blueberries strike the perfect balance between tender, buttery crumbs and bright, fruity sweetness. The recipe emphasizes make-ahead convenience: shortcakes can be prepped and frozen, allowing for spontaneous baking at your convenience.

Ingredients

Shortcake Dough

• 2 cups (250g) all-purpose flour

• 2 tsp baking powder

• ½ tsp fine sea salt

• ¼ cup (50g) granulated sugar

• 6 tbsp (85g) cold unsalted butter, cubed

• ½ cup (120ml) buttermilk, chilled

• 1 large egg, lightly beaten

• 1 tbsp (15g) lemon zest (from 1 large lemon)

• ½ tsp vanilla extract (optional, for depth)

Gingered Blueberry Filling

• 2 cups (250g) fresh blueberries

• 2 tbsp (25g) granulated sugar

• 1 tbsp (15g) fresh ginger, finely grated

• 1 tbsp (15ml) lemon juice

Whipped Cream (Optional, for Assembly)

• 1 cup (240ml) heavy cream

• 1 tbsp (15g) powdered sugar

• ½ tsp vanilla extract

Detailed Instructions

Step 1: Prepare the Shortcake Dough

1. Dry Mix: In a large bowl, whisk together flour, baking powder, salt, and sugar until uniformly combined.

2. Butter Incorporation: Add cold, cubed butter. Using a pastry cutter or fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs (some pea-sized butter pieces will remain).

3. Wet Mix: In a separate bowl, combine buttermilk, egg, lemon zest, and vanilla (if using).

4. Combine: Create a well in the dry ingredients and pour in the wet mixture. Gently fold with a fork until just incorporated—do not overmix (small lumps are acceptable).

Step 2: Form and Freeze (Make-Ahead Step)

1. Shape Dough: Transfer dough to a floured surface. Pat into a ½-inch-thick rectangle.

2. Cut Shapes: Use a 3-inch round cutter to stamp out shortcakes (8–10 total). Re-roll scraps and cut additional rounds.

3. Freeze: Arrange shortcakes on a parchment-lined baking sheet, spacing 1 inch apart. Freeze for 1 hour until solid.

4. Store: Transfer frozen shortcakes to an airtight container or freezer bag. Label and freeze for up to 1 week.

Step 3: Prepare Gingered Blueberries

1. In a medium saucepan, combine blueberries, sugar, grated ginger, and lemon juice.

2. Simmer over medium-low heat for 5–7 minutes, stirring occasionally, until berries soften slightly and sugar dissolves. Do not overcook (berries should retain shape).

3. Cool completely before assembling.

Step 4: Bake the Shortcakes

• From Fresh Dough: Preheat oven to 400°F (200°C). Bake unbaked shortcakes for 15–17 minutes until golden brown and tender.

• From Frozen Dough: Preheat oven to 400°F (200°C). Bake frozen shortcakes for 18–20 minutes (add 3–4 minutes to cooking time).

• Check Doneness: Shortcakes should spring back gently when pressed and have a light, airy crumb.

Step 5: Assemble and Serve

• Warm Option: Split baked shortcakes horizontally. Spread 2–3 tbsp whipped cream on the bottom half, top with 2–3 tbsp Gingered Blueberries, and replace the top half.

• Cool Option: For creamier layers, let shortcakes cool to room temperature before assembling.

Whipped Cream (Optional)

• In a chilled bowl, beat heavy cream, powdered sugar, and vanilla on medium speed until soft peaks form (2–3 minutes). Use immediately.

Pro Tips

• Flexibility: Freeze dough after Step 2 for up to 1 week. Bake frozen shortcakes directly from the freezer (add 3–4 minutes).

• Freshness: Best served the day of baking, but store in an airtight container at room temperature for 1–2 days.

• Customization: Swap blueberries for seasonal berries or add lemon pepper to the dough for subtle zest.

Lemon Shortcakes with Gingered Blueberries offer a timeless, comforting dessert that balances tartness and sweetness—ideal for gatherings or quiet indulgences.